Name: Tapenade Crostini
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 15
Ingredients: 1⁄4 c. whole Kalamata olives; 1⁄4 c. whole black ripe olives; 1⁄4 c. green olives stuffed with pimiento; 2 tsp. small capers; 1 clove garlic; 2 tsp. Dijon mustard; 2 Tbsp. whole, shelled almonds; 2 Tbsp. whole, shelled cashews; 1 (16 oz.) baguette, sliced into 1-inch thick pieces; 1⁄2 cup basil pesto; 3 Roma tomatoes, each sliced into 5 slices

Tapenade Crostini

Servings

Prep Time

20 minutes

Cook Time

5 minutes

Food Processors

Toaster Ovens

Ingredients

1⁄4 c. whole Kalamata olives
1⁄4 c. whole black ripe olives
1⁄4 c. green olives stuffed with pimiento
2 tsp. small capers
1 clove garlic
2 tsp. Dijon mustard
2 Tbsp. whole, shelled almonds
2 Tbsp. whole, shelled cashews

Crostini:

1 (16 oz.) baguette, sliced into 1-inch thick pieces
1⁄2 cup basil pesto
3 Roma tomatoes, each sliced into 5 slices

Directions

Place tapenade ingredients in food processor bowl with S Blade. Pulse 3- 4 times or until mixture is minced.
Toast baguette slices in toaster oven or broiler oven, 6-inches from heat, turning once to brown evenly.
Spread toasted baguette slices evenly with 1⁄2 Tbsp. pesto; top with one Roma tomato slice and 1 Tbsp. tapenade.